Textured Soy Protein Quantification in Commercial Hamburger

Author： Macedo-Silva A.   Shimokomaki M.   Vaz A.J.   Yamamoto Y.Y.   Tenuta-Filho A.  

Publisher： Academic Press

ISSN： 0889-1575

Source： Journal of Food Composition and Analysis, Vol.14, Iss.5, 2001-10, pp. : 469-478

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Drying Characteristics of Textured Soy Protein: A Comparison between Three Different Products

By Cassini A. S.  

Drying Technology, Vol. 25, Iss. 12, 2007-12 ,pp. : 2047-2054

Taylor & Francis Ltd

Access to resources Recommend Favorite

Enzymatic Hydrolysis of Soy Protein Isolates: DSC study

By Molina Ortiz S.   Añón M.  

Journal of Thermal Analysis and Calorimetry, Vol. 66, Iss. 2, 2001-11 ,pp. : 489-499

Springer Publishing Company

Access to resources Recommend Favorite

Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

By Barac Miroljub B.   Jovanovic Snezana T.   Stanojevic Sladjana P.   Pesic Mirjana B.  

Sensors, Vol. 6, Iss. 9, 2006-09 ,pp. : 1087-1101

MDPI

Access to resources Recommend Favorite

Thermal properties of polyfurfuryl alcohol absorbed/adsorbed on arylated soy protein films

By Kumar Rakesh  

Journal of Thermal Analysis and Calorimetry, Vol. 107, Iss. 3, 2012-03 ,pp. : 1287-1292

Springer Publishing Company

Access to resources Recommend Favorite

Enzymatically modified Soy Protein: Part I. Thermal behaviour

By Kumar R.   Choudhary V.   Mishra S.   Varma I.  

Journal of Thermal Analysis and Calorimetry, Vol. 75, Iss. 3, 2004-03 ,pp. : 727-738

Springer Publishing Company

Access to resources Recommend Favorite